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Chef John's Coq au Vin
Chef John's Coq au Vin
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
French chicken stew with bone-in chicken thighs, red wine broth, bacon, mushrooms, and thyme.
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • kosher salt and freshly ground black pepper to taste
  • 8 ounces bacon, sliced crosswise into 1/2-inch pieces
  • 10 large button mushrooms, quartered
  • 0.5 large yellow onion, diced
  • 2 shallots, sliced
  • 2 teaspoons all-purpose flour
  • 2 teaspoons butter
  • 1.5 cups red wine
  • 6 sprigs fresh thyme
  • 1 cup chicken broth
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then generously season chicken thighs with salt and black pepper.
  • Cook the bacon in a large, oven-proof skillet on medium-high heat, turning occasionally, until it is evenly browned, which should take about 10 minutes. Remove the bacon using a slotted spoon and place it on a paper towel-lined plate, while keeping the flavorful drippings in the skillet.
  • Turn up the heat to high and add the chicken thighs skin-side down in the skillet. Sear until golden brown, about 2 to 4 minutes per side. Remove the chicken to a plate and keep 1 tablespoon of drippings in the skillet, discarding the rest.
  • Reduce heat to medium-high. Cook mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, about 7 to 12 minutes.
  • Incorporate flour and butter into vegetable mixture, stirring for about 1 minute until fully combined.
  • Pour bold red wine into the skillet, let it simmer to life, and lovingly coax up all the flavorful bits with a wooden spoon. Introduce bacon and thyme to the mix, let them dance in the wine until it's reduced by a third in about 3 to 5 minutes. Gently pour in chicken broth, add back the chicken thighs, bring everything together in a blissful simmer. Enjoy the symphony of flavors to come!
  • Place the skillet in the preheated oven and bake for 30 minutes. Drizzle pan juices over the chicken and bake until fully cooked and juices run clear, about 30 more minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, near the bone; it should read 165 degrees F (74 degrees C). Serve chicken on a platter.
  • On high heat, reduce pan juices in a skillet, skimming off any excess fat, until sauce slightly thickens, approximately 5 minutes. Season with salt and pepper, then remove and discard thyme. Drizzle sauce over chicken.

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